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Nucleic Acid, Purine and Proximate Analyses of Mechanically Separated Beef and Veal
Author(s) -
SAVAIANO DENNIS A.,
SALATI LISA M.,
ROSAMOND WAYNE D.,
SALINSKY JOEL,
WILLIS B. WELLS
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09232.x
Subject(s) - hypoxanthine , xanthine , purine , nucleic acid , guanine , chemistry , purine metabolism , rna , biochemistry , food science , uric acid , dna , nucleotide , enzyme , gene
Deoxyribonucleic acid (DNA), ribonucleic acid (RNA), purine (adenine, guanine, hypoxanthine and xanthine) and proximate analyses of mechanically separated (MS) beef and veal were conducted to verify and evaluate changes in nucleic acid content which may result from mechanical separation. DNA and total nucleic acid levels were higher in both MS beef and veal whereas RNA levels were higher only in MS beef compared to hand deboned (HD) counterparts. Adenine, guanine and xanthine levels were higher in MS beef and veal, and hypoxanthine levels were lower compared to HD counterparts. Total purine content of MS beef did not differ from HD beef, whereas the purine content of MS veal was slightly higher than HD veal. It would appear that the addition of MS products to the diet would not significantly alter total purine consumption and hence should pose no risk to hyperuricemic individuals.